Polenta and mushroom tart
This tart can be served at room temperature, accompanied by a rocket or endive salad. Use whatever mushrooms you may have on hand, fresh or dry, or even a combination of both.
Crust
- 2 tsp vegetable oil
- 1½ cup water
- 1 tsp salt
- ¾ cup cornmeal – medium
Mushroom garnish
- 6 oz Oyster mushrooms
- ¼ medium leek
- 8 fresh Shiitaké mushrooms
- 6 Tbsp butter, unsalted
- Salt and pepper, to taste
- 1 cup mascarpone
- 1 egg
- 2 egg yolks
- ¼ cup parmesan, grated
- ½ tsp mace, ground OR nutmeg, grated
- 3 Tbsp Chimichurri spice blend
Polenta crust
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1
Heat oven to 325 °F.
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2
Oil an 8 – 9-inch removable bottom, French tart mold.
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3
Set aside two sheets of parchment paper that are slightly larger than the mold.
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4
Put water and salt in a pan and bring to a boil. Pour the cornmeal, in a fine stream, into the water and mix vigorously to avoid lumping.
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5
Reduce the heat and cook for 2 to 3 minutes, until the paste becomes thick and forms a ball.
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6
Transfer the ball to one parchment sheet. Place the remaining sheet on top of the ball of polenta. Using a rolling pin, flatten the ball to the diameter of a 10-inch disk.
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7
Slide the disk on to a tray or a baking dish. Remove the top parchment paper. Place the tart mold, upside down on the dough and flip it over in one quick move. Don’t worry if the dough cracks a bit, contrary to flour-based doughs, cornmeal can easily be patched when hot.
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8
Using your fingers, firmly crimp the edges of the dough to the mold. Place in the middle of the oven and cook for 5 minutes to seize the crust. Don’t worry if the crust cracks. Set aside.
Mushroom garnish
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1
Finely slice the Oyster mushrooms and leek. Set aside.
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2
Remove and discard shiitake stems. Place shiitake caps in a pan with half the butter, 3 Tbsp of water and a dash of salt and pepper.
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3
Cover the pan and cook on medium heat, watching constantly. Once steam escapes from under the cover, turn the mushrooms, add water if necessary and continue cooking for another two minutes. Remove and set aside on a plate.
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4
Add remaining butter, 3 Tbsp water, Oyster mushrooms and sliced leek. Salt and pepper to taste. Cover and cook 3 to 4 minutes, enough to steam. Remove the cover and continue cooking until the mixture becomes dry. Place on a plate to let cool.
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5
Pour the mascarpone in a bowl. Incorporate the eggs one at a time. Once the mixture is smooth, add the mushrooms, leek, parmesan, mace and Chimichurri spice blend. Salt and pepper to taste.
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6
Spread the mixture on the crust. Insert the Shiitake heads into the mixture.
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7
Cook for 20-25 minutes in the oven, until it begins to turn golden.
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8
Remove from the oven and let rest for at least 15 minutes.
